Review of learning
Total diet studies: What they are and why they are important (Monday, 8th July 2013 11.00-12.30)
- What are some of the challenges in protecting the public from risks posed by chemicals in the food supply?
- What are the main advantages of total diet studies in assessing dietary exposure to chemical?
Criteria for selection of chemical substances and population targets (Monday, 8th July 2013 14.00-15.30)
- What typologies of populations can be targeted in a TDS?
- What are the main steps of the HAP method?
Planning a Total Diet Studies (Monday, 8th July 2013 16.00-180.00)
- What are the core components in a TDS planning?
Developing a TDS food list to compose TDS samples (Tuesday, 9th July 2013 11.00-12.30)
- What core information do you need for creating a TDS sampling plan?
Food collection for TDS – Sampling plan (Tuesday, 10th July 2013 16.00-18.00)
- What factors influence a number of foods pooled into one TDS sample and what is a minimum when you start without relevant evidence based information?
Systems for describing food – LanguaL/FoodEx (Wednesday, 10th July 2013 14.00-18.00)
- What is the central feature of FoodEx2?
- What is the main purpose of LanguaL?
- Which FoodEX2 facet type and facet code would be used for a ‘smoked’ food and what is the associated Langual code?
- How can a LanguaL term be added or amended?
FoodCASE-Risk in the context of food data (Thursday, 11th July 2013 09.00-10.30)
- What is the advantage of using an electronic information system to manage TDS data in comparison to a basic tool such as EXCEL or ACCESS?
- Describe the basic steps of TDS, and explain how FoodCASE-Risk covers these steps including missing elements